Ground beef mixed with egg, bread crumbs and seasonings, cooked with onions and gravy: pure comfort food on a cold winter night! I like to serve them with mashed potatoes and peas.
Does anyone know where the name Salisbury Steak comes from? My cynical side thinks it was a marketing ploy from the early days of TV dinners. My mother never bought them but I got to eat them sometimes when I was babysitting.
These are easy to make and you can adjust the size of your hamburger steaks to fit various appetites. I find 6 to a pound works out about right for us. Guests sometimes eat two. Leftovers make a nice lunch the next day.
Salisbury Steak (Hamburger Steak with Onion Gravy)
- 1 pound ground beef
- 1 egg
- 1/2 cup bread crumbs
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 Tablespoon oil
- 1 large or 2 medium onions, peeled and sliced about 1 cup
- 1/4 cup flour
- 2 cups beef broth or bouillon
- 2 Tablespoons sherry
- 1 teaspoon seasoned salt
- Mix the ground beef, egg, bread crumbs, Worcestershire sauce, seasoned salt, onion powder, garlic powder and pepper together. Divide into 6 equal portions. Roll into an oval, then flatten. You can do this ahead of time and refrigerate if you’d like.
- Heat the oil in a large skillet and fry the hamburger steaks about 4 minutes per side, until done to your liking. Remove them to a plate and keep warm.
- Add the onions to the drippings and cook about 10-20 minutes, depending on how you like your onions or how much of a hurry you’re in. Sprinkle the flour over the onions and stir, scraping up any bits of beef from the pan. Stir in the broth, sherry and seasoned salt. Bring to a simmer and cook about 5 minutes, until the gravy is thickened to your liking.
- Turn the heat to low and add the hamburger steaks back to the pan. Cover the pan and cook simmer 15 minutes, then serve.